My absolute favourite way to start off the day is with a veggie omelette. I like experimenting with new combinations, and this morning’s omelette was no exception. I had recently bought some baby bok choy and cremini (aka brown) mushrooms and decided they would make an exciting combination in my omelette. I was not disappointed!

Ingredients (serves two):

3 – 4 cremini mushrooms (though I’m certain portobello or button (aka white) mushrooms would taste just as good!)

1 baby bok choy (I purchased mine at my local No Frills), rinsed and chopped into medium pieces, including the white stem (the stems and leaves of baby bok choy are much more tender than those of the larger ones)

1 garlic clove, finely chopped or pressed

1/2 medium onion, finely chopped

4 eggs, well beaten, seasoned with salt and pepper to taste


Spray medium frying pan with cooking spray (I use olive oil in a reusable spray bottle I purchased at “Kitchen Stuff Plus”) and set stove-top to medium-high heat.

Once oil is heated, add the mushrooms and saute for 2-3 minutes, then add the bok choy and continue to sautee for 2-3 additional minutes. Add garlic and onion and continue to sautee until the vegetables are to your liking. Add the eggs and turn heat to medium-low and cover with a lid.

Once eggs have set, either place frying pan in the oven under the broiler on low for a few minutes (make sure the handle is heat-proof!), or flip the omelette and continue cooking on the stove top.

I highly recommend visiting where you can learn more about mushrooms and find inspiring recipes.

Click here to learn more about bok choy (aka Chinese cabbage) on Leslie Beck’s fabulous website.

What is your favourite combination to include in your omelette?!